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Title: Batter biscuits on the basis of oat malt with high biological value
Authors: Skrypko, Anhelina
Obolkina, Vera
Yemelyanova, Nina
Kyianytsia, Svetlana
Keywords: wheat flour
malt flour
unfermented flour with oat malt
oat meal
борошно пшеничне
солодове борошно
борошно з неферментованого вівсяного солоду
вівсяне борошно
кафедра технології хлібопекарських і кондитерських виробів
Issue Date: 2013
Citation: Batter biscuits on the basis of oat malt with high biological value / A. Skrypko, S. Kyianytsia, V. Obolkyna, N. Yemelianova // The XXIV nternational Colloquium of Institute CEDIMES, Kyiv (Ukraine) : book of Abstracts, 28 October – 3 November 2013 . — K.: NUFT, 2013. — P. 22.
Abstract: Improving technology butter cookie with a high content of essential amino acids, macro-and micronutrients and other bioactive components. Adding malt flour contribute to the accumulation of maltose and glucose through hydrolysis of starch under the action of amylolytic enzymes, which can reduce the sugar content in pastry products.
Appears in Collections:Тези доповідей

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